So. What's for Dinner?

[watt price tully]

[stui magpie]

You can shove the Kale straight up your back passage.

It's a good size feed which is why i skip breakfast and lunch and have thzt for brunch. You need to learn portion control tubby, and get the dentist to pull that sweet tooth.

[stui magpie]

Made a vegetable medley last night.

slices of Lebanese Eggplant, Zucchini, Onion, capsicum tossed with some cauliflower, cherry tomatoes, baby Brussel sprouts and chopped silver beet. Drizzle with EVOO and some bits of butter, season with some Sumac, salt and pepper. Put in a casserole dish and roast covered for an hour on around 180c, pull it out and give it a mix a couple of times during the hour.

Serve on the side with your protein of choice.

[watt price tully]

At work, woring back till 0200 today: the overtime this time round is gunna pay for accommodation in Sydney next week when Mrs WPT & I drive to Sidanee right after work next Thursday:

So last night made an Israeli salad: home grown diced tomatoes, diced homegrown cucumber, red capsicum diced, spring onion diced, snow peas finely chopped ( a handful) and one ripe avocado diced and mixed through with salt and pepper. Yum. Had a tin of tuna too with that.

Got a home made chicken soup on the go at home. Just need to strain it off, put the stock in the fridge. Chuck out the cooked onion, celery, carrot and parsnip.

Then separate the chicken meat from the bones and skin, chuck those. Defat the stock after its been in the fridge, add newly grated zucchini, carrot, diced sweet potato, celery, green beans and cauliflower florets in small pieces with cut / shredded chicken meat, salt pepper and dill and cook for 40 minutes. Yum indeed.

[Tannin]

^ I like it!